Chef David Bouley Honored by Japanese Government
On Friday, June 3, 2016, Chef David Bouley received the title of Japanese Cuisine Goodwill Ambassador at a conferment ceremony at the residence of Ambassador Reiichiro Takahashi, Consul General of Japan to New York. Considered to be one of New York’s finest chefs, Chef Bouley as long been an advocate of the use of Japanese ingredients in all types of cuisine. In 2011, he opened “brushstroke” with the TSUJI Culinary Institute, where the cuisine is designed to be an expression of “Ichi-go Ichi-e,” which means “once in a lifetime encounter.” Brushstroke focuses on the four seasons and traditions in a modern and highly unique presentation of kaiseki cuisine. Congratulations, Chef Bouley, on this well deserved award!
The Gohan Society’s Foraging Field Trip!
On May 7 members of The Gohan Society went on a foraging field trip with Tama Matsuoka Wong of Meadows and More. Organized by Gohan volunteer Alexis Agliano Sanborn, a group of twelve, including Tim and Nancy Cushman of O-Ya, joined Matsuoka Wong on her sprawling estate in New Jersey to learn about the foraging […]
Chefs from Ishikawa Prefecture Visit NYC
In addition to sending chefs to Japan through The Gohan Society’s U.S.-Japan Culinary Chefs Scholarship Exchange Program, we also invite Japanese chefs to participate in an exchange with top-level restaurants in New York. Four chefs from Ishikawa Prefecture visited New York in early February and took part in four-day “internships” at Jean-Georges, Oceana, and Bouley. […]
Izakaya ULTIMATE SHOCHU Night
On March 4, 2016 The Gohan Society had the pleasure of participating in a special event at the residence of the Consul-General of Japan in New York. Izakaya ULTIMATE SHOCHU Night featured ten distinguished shochu makers from Japan; a lecture about shochu by Stephen Lyman of Kampai.US; and food pairings with dishes prepared by John McCarthy, chef/owner of The Crimson Sparrow restaurant in Hudson, New York, and Executive Chef Kenji Kamiya, who serves traditional kaiseki cuisine at the Consulate General of Japan in New York. It was a night to remember!
The Gohan Society’s 10th Anniversary Gala Video
We celebrated the tenth anniversary of The Gohan Society with a spectacular gala at Sony Club on June 4, 2015. It was a lovely evening where we presented Chef Nobu Matsuhisa and Chef David Bouley with the Washoku Ambassador Awards, introduced our four U.S.-Japan Culinary Exchange Scholarship recipients, and commemorated the designation of WASHOKU to […]
The Gohan Society’s 10th Anniversary Gala
We celebrated our 10th anniversary with a wonderful gala on June 4 at Sony Club, where we honored two remarkable chefs, Nobu Matsuhisa and David Bouley, with the Washoku Ambassador Award and celebrated Washoku being inscribed on the UNESCO Intangible Cultural Heritage list. Thanks to Chef Michael Romano, our Dinner Chairman, and our Dinner Vice […]
Gohan+Shochu Summer Tasting Night at Bara Restaurant
Event with Kampai.US to showcase shochu and Japanese ingredients
Guest Chef Dinner at All’onda with Chef Koji Hagihara of Hakata Tonton
Chef Chris Jaeckle of All’onda and Chef Koji Hagihara of Hakata Tonton team up to present a ramen/pasta, Japanese/Italian six-course tasting menu with sake and beer pairing. Proceeds benefit The Gohan Society.
Ishikawa Chefs Training January 2015
Four chefs from Ishikawa Prefecture participated in The Gohan Society’s Chefs Training Program in late January. Oceana, Gramercy Tavern, Daniel, Jean-Georges, and Bouley hosted the chefs for a wonderful cultural exchange through cuisine. A special Chefs’ Night Out event was held at Cherry Restaurant.
Aki Matsuri 2013 11-7-13
Our most anticipated event of the year was everything we hoped for, and more! We were able to raise more than $12,000, which we will put towards the creation of educational culinary programs, as well as fund a scholarship trip for 2 chefs to Japan. Set in Brooklyn Brewery for the third year running, the […]
- Ishikawa Prefecture Cooking Demonstration featuring Chef Michael Romano 10-8-13
Marukome Miso Discovery: A Demonstration by Chef Travis Swikard at FCI 9-19-13
The Marukome Miso Discovery at the International Culinary Center was as educational as it was delicious. Chef Travis Swikard (Executive Sous Chef, Boulud Sud) lead the demonstration by displaying his culinary talents, creating two Japanese inspired dishes using Marukome miso. As one of two Chefs we sent to Japan through Marukome’s scholarship program, Chef Swikard beautifully displayed the techniques […]